Crunchy Kale Salad with Almonds, Cranberries, and Parmesan
This crunchy kale salad combines tender massaged kale with toasted almonds, sweet dried cranberries, and shaved Parmesan for a healthy, flavorful, and nutrient-rich dish. Tossed in a tangy lemon-Dijon dressing, it offers a perfect balance of textures and tastes, ideal for lunch, dinner, or meal prep.
Ingredients
Salad Ingredients
- 6 cups kale leaves stems removed, chopped
- ¼ cup sliced almonds lightly toasted
- ¼ cup dried cranberries
- ¼ cup Parmesan cheese shaved
Dressing Ingredients
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp balsamic vinegar
- to taste salt
- to taste black pepper freshly cracked
Instructions
Prepare the Kale
- Wash the kale leaves thoroughly under cold water and pat dry.
- Remove tough stems and chop the leaves into bite-sized pieces.
- Place the kale in a large bowl, drizzle with 1 tablespoon olive oil and a pinch of salt, and massage the leaves gently for 1–2 minutes until tender and slightly darker in color.
Make the Dressing
- In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, balsamic vinegar, salt, and black pepper until smooth.
- Taste and adjust seasoning if needed.
Assemble the Salad
- Add the massaged kale, toasted almonds, dried cranberries, and shaved Parmesan to a large mixing bowl.
- Pour the dressing over the salad and toss gently until the leaves are evenly coated.
- Serve immediately or refrigerate and toss just before serving to keep the kale crisp.
Notes
- Toast almonds lightly to enhance flavor.
- Massage kale to soften and reduce bitterness.
- Store dressing separately if making ahead to keep kale crisp.